Versatile, Nutrient-Rich Offal For Pâté, Pasta, Curries And More
Plump livers from our slow-reared, free-range chickens. These birds enjoy a healthy, active life, and that care shows in the quality of their offal. The livers are juicy, full of flavour and rich in nutrients, with high levels of protein, vitamin A, vitamin B12 and iron.

Chicken livers are an exceptionally versatile ingredient, central to some of the world’s most classic dishes and equally at home in lesser-known recipes. A smooth, rich chicken liver pâté is one of French cuisine’s greatest gifts, the livers transformed with shallots, wine and plenty of butter and cream. In Ashkenazi Jewish cooking, chopped livers are a rustic staple, sautéed with onions, hard-boiled egg and schmaltz, and spread thickly onto toast.

They also shine in pasta sauces. Try sautéed livers with shallot, rosemary and Marsala wine, then fold through fresh tagliatelle with a heavy grating of Parmesan. Or chop finely and add to a traditional ragù Bolognese for extra depth.

Looking East, chicken livers are often stir-fried with spices and aromatics. We recommend the Rangoon Sisters’ Burmese recipe for kyet thar athè (spicy chicken livers), which is quick, fiery and full of character.

Delicious, nourishing and excellent value, these livers are a reminder that the humblest cuts can be the most rewarding.